Wow, what a week this has been! Does anyone else feel a smidge like this right now? IS IT THANKSGIVING YET?
It is not. But it is time for some lovin’ from the oven. Part two of the gift basket I gave away last week were these simple, giftable, totally-appropriate-for-breakfast oatmeal cookie crisps.
I specify that these cookies are crisp because I know, from personal experience and preference, that people belong to two cookie camps – crisp or chewy; and Imma be real witchu, my stomach belongs to chewy cookies. But hear me out.
These cookies are sturdy. That means that you can package them, pass them out at work, ship them across the country, or dunk them in your pumpkin spice chai and they don’t wither away like the leaves of fall. They’re spiced up nicely, so you got the holiday kick you want when Thanksgiving is around the corner and you’re sick of looking at 900-line spreadsheets.
Lastly, they cool very quickly, so you don’t have to wait to eat them. After all, “Things may come to those who wait, but only the things left by those who hustle.” Abraham Lincoln said that, and I’m pretty sure he was talking about these cookies.
Holiday Oatmeal Cookie Crisps
- Preheat the oven to 350 degrees. Grease a baking sheet or line with a Silpat.
- In a small bowl, combine all the dry ingredients and set aside.
- In the bowl of a stand mixer, beat the butter and maple syrup for 2-3 minutes on medium-high speed. Add in the egg yolk and vanilla.
- Add in the dry ingredients and stir until just combined. Refrigerate the dough for 15-20 minutes.
- Scoop out the dough into tablespoon-sized portions onto the prepared baking sheet. These cookies don’t spread, so don’t be afraid to load them up. Using the palm of your hand, lightly flatten the cookies into small discs.
- Bake for 7-10 minutes until the bottoms are very light brown. They won’t look done, but they harden and cool quickly, so you don’t want them to bake very long. Remove from oven and carefully transfer onto a cooling rack. Let cool for a minute or so and dig in.